Boursin Cheese Stuffed Zucchini

Boursin cheese stuffed zucchini is a winning side dish, appetizer, or light lunch that’s fresh-tasting, easy to make, and oh so delicious!

There are so many ways to enjoy this lovely green summer squash. I’d be hard pressed to choose a favorite. Baked, grilled, air fried, or sautéed, plain or gussied up, I love ’em all. There’s just no reason to ever say that you’re tired of zucchini when you have a hundred different ways to enjoy them (even when your garden is producing them like crazy).

Need inspiration? You’ll find lots more zucchini recipes near the end of the post.

A while back, I posted a recipe for pesto and cheese stuffed zucchini. It got me thinking that there could be a lot of different ways to stuff zucchini. We already enjoy these lasagna zucchini boats, which are basically zucchini stuffed with all the goodies you usually find in lasagna (except the noodles).

I came up with this easy recipe that I’m sure you’re gonna love: creamy cheese, little bits of sweet red bell pepper, and crispy bread crumbs all stuffed into a lovely green zucchini shell. These little babies make a lovely appetizer, a satisfying side dish, or a light lunch. Try them soon, you won’t be disappointed!

Why You’ll Love This Cheese Stuffed Zucchini

• Easy to make: Spreadable herb cheese makes this recipe really easy because the cheese is already seasoned with lots of great flavor. And yes, there are only five ingredients!
• Versatile: Stuffed zucchini can be served for a light lunch or as a side for dinner. They go great with meatloaf, baked salmon or breaded pork chops. (You already have the oven on, why not bake stuffed zucchini, too?) I love them for breakfast, too, along with scrambled eggs. They are fun on a brunch menu, a welcome break from egg dishes. And of course, they are perfect as appetizers. Simply cut each zucchini half into bite-sized pieces before serving.

What You’ll Need

• Zucchini: This dark green tender skinned squash is usually available year round. You may know it as courgette if you live in England or France. The green skin is perfectly edible; simply wash it well before using. Choose zucchini that are mid-sized (about 9 oz. each). If they’re too small, they’ll be difficult to stuff; if they’re too large, they may be somewhat tough and hard to serve.
• Garlic & Herb Spreadable Cheese: Boursin (5.2 oz.) or Alouette (6.5 oz.) are two popular brands. Different flavors are available so choose the one you like best.
• Red Bell Pepper: This sweet red pepper adds color and texture to the filling. You could substitute yellow or orange bell peppers.
• Panko Bread Crumbs: The stuffed zucchini are topped with breadcrumbs. Panko has an airier, coarser texture than regular bread crumbs and crisps up better.
• Olive Oil Spray: Olive oil adds flavor and helps the bread crumbs get browned and crispy. If you don’t have olive oil spray, drizzle the tops with olive oil or use nonstick spray.

How To Make This Recipe

Prep the zucchini. Rinse off the zucchini. Slice each squash in half lengthwise and using a spoon, hollow out a trough in the center of each half, removing the seeds and leaving about a quarter inch of squash. Leave a wall on each end so the filling doesn’t run out. It should look like a little canoe.

Mix the filling. In a small bowl, blend together the soft cheese and diced red pepper.

Stuff the zucchini. Evenly spread the cheese mixture into the hollowed out zucchini halves. Sprinkle panko bread crumbs on top of each one. To help the zucchini “boats” brown, spray the tops with olive oil spray or non-stick cooking spray.

Bake. Pop them into the oven for 55 minutes. The zucchini will be cooked tender crisp and the cheese will get nice, soft, and yummy. Allow them to cool for five minutes or so before serving them so no one burns their mouth.

Tips For Success

• Choose the right zucchini. Size is important for these stuffed zucchini. If they are too small, they won’t hold enough filling; over-large zucchini tend to be less tender. For best flavor, the zucchini should be as fresh as possible. The outside skin should be smooth and shiny, not wrinkled or dull.
• Don’t overfill the zucchini boats. Each half should be slightly mounded with the cheese filling. If you have too much filling in them, it will run out when it heats up. It’s okay if some of the breadcrumb topping falls off, it’s pretty unavoidable.

Storage & Reheating Tips

• Refrigerate: Cool leftover stuffed zucchini before covering with plastic wrap or storing in an airtight container. They’ll keep for up to three days in the refrigerator.
• Reheat: For best results, reheat the stuffed zucchini in your air fryer or toaster oven which will help crisp the bread crumb topping. They tend to get soggy in the microwave.

More zucchini Love

• Grilled Zucchini — you’ll love how easy it is to grill zucchini!
• Zucchini Rice Casserole – a hearty main dish
• Pesto and Cheese Stuffed Zucchini
• Zucchini Pizza Bites – for an easy snack or light meal
• Air Fryer Zucchini Fries with Chili Ranch
• Air Fryer Zucchini Chips
• Sautéed Summer Squash and Zucchini Ribbons
• Grilled Vegetable Salad with Goat Cheese

More Appetizer Recipes

Vegetarian Nachos with Creamy Cilantro Lime Drizzle

Crab Rangoon Dip

Spinach Balls (Oven and Air Fryer Directions)

Jalapeño Popper Dip

Browse All

Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!

Recipe

Get the Recipe: Boursin Cheese Stuffed Zucchini

4.88 from 8 votes

Prep Time: 10 minutes mins

Cook Time: 55 minutes mins

Cooling Time: 5 minutes mins

Total Time: 1 hour hr 10 minutes mins

4 servings

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Boursin cheese stuffed zucchini is a winning side dish, appetizer, or light lunch that's fresh-tasting, easy to make, and oh so delicious!

Ingredients

• ▢ 2 zucchini squash (9 oz. each)
• ▢ ½ cup garlic & herb spreadable cheese (see note)
• ▢ ¼ cup finely diced red bell pepper
• ▢ ¼ cup panko bread crumbs
• ▢ Olive oil

Instructions

• Preheat oven to 350ºF. Line rimmed baking sheet with parchment paper.
• If desired, trim ends off zucchini and slice lengthwise so that you have four long halves. Using a spoon, hollow out the middle (take out the seeds) of each half, leaving a little bit on each end to prevent the filling from running out. Place zucchini halves on prepared baking sheet.
• In a small bowl, mix together spreadable cheese and diced red pepper. Spread cheese into hollowed out zucchini.
• Cover each zucchini with breadcrumbs, and spritz with olive oil. (If you don’t have a spritzer, just drizzle as lightly as possible, or spray lightly with non-stick spray.)
• Bake for 55 minutes or until zucchini is fork tender and breadcrumbs are golden brown. Cool for 5 minutes before serving.

Notes

• Choose your favorite brand of garlic & herb spreadable cheese.  Boursin (5.2 oz.) or Alouette (6.5 oz.) are two popular brands.
• Air Fryer Instructions: Prepare zucchini as directed. Place stuffed zucchini in basket of air fryer. Air fry at 350ºF for 18 minutes or until zucchini is fork tender and breadcrumbs are golden brown. Cool for 5 minutes before serving
• If you like these, you may also enjoy this recipe: Pesto and cheese stuffed zucchini.

Nutrition Information

Serving: 1half zucchini, Calories: 156kcal, Carbohydrates: 7g, Protein: 4g, Fat: 13g, Saturated Fat: 8g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 0.05g, Cholesterol: 31mg, Sodium: 219mg, Potassium: 283mg, Fiber: 1g, Sugar: 4g, Vitamin A: 793IU, Vitamin C: 29mg, Calcium: 44mg, Iron: 1mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© Author: Rachel Gurk

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